“Beautiful” and “Japanese Tradition” are the words that perhaps best describe these Custom Rainbow Damascus kitchen knives from Master Blacksmith Takeshi Saji.

As you may already know, Takeshi Saji is always seeking new methods and ideas for his innovative and distinctive traditional hammer forged knives. His expertise in advanced forging techniques and fabricating custom handles has allowed the creation of these very special, and utterly unique, custom Damascus knives.

Takeshi Saji is a very well respected Master Smith, who specializes in making traditional hammer forged Japanese knives. We are often surprised by the variety of ideas he has and the very distinctive materials and rare steel that he uses for his custom knives.

Master Saji has just completed a fresh new batch of traditional hammer forged custom kitchen knives that, once again, feature his unique multi-colored Damascus. The blades have a core of VG-10W Cobalt-Tungsten Stainless steel (HR.c 61 to 62), which has been clad with multiple layers of rust-resistant stainless steel and brass.
VG-10W Cobalt-Tungsten Stainless Steel is newly developed high-grade Stainless Steel, which improves upon the reputable, time-tested VG-10 Stainless Steel. According to the examinations and tests conducted by the experts at Takefu Steel Company, a VG-10W Stainless Steel blade that is properly heat treated, hammer forged and crafted, will provide increased durability and remarkably improved cutting performance and edge retention.
 
The Brass layers have a Golden color. Additionally, the Gray-Silver Damascus layers enhance both the clarity and vivid color of the beautiful Gold (Brass) layers. When we inspect these rare and distinctive Rainbow Damascus custom knives, we can really sense Takeshi Saji’s life-long passion for, and dedication to, the art of knife making.

The Gold and Gray-Silver tones of the Rainbow Damascus also beautifully compliment with the custom handmade handle. 

For matching the unique Rainbow Damascus blade, Takeshi Saji carefully selected the powerful and wild Smooth Bone handle which is carefully hand contoured and polished for comfortable and precise grip. The Handle is fitted with Stainless steel bolster.

The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Knife Model: Takeshi Saji VG-10W Multi-Colored Golden-Rainbow Damascus TS-10 Sujihiki 270mm

Blade Material: VG-10W Multi-Colored Golden-Rainbow Damascus

Rockwell Hardness (HRc): 61 to 62

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Smooth Bone Handle with Stainless Steel Bolster

Saya Included: No.

This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.

Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

• Before starting to use the knife, please wash it with water for cleaning up.
• Please do not put this knife in the dishwasher, please hand wash.
• Please do not leave this knife in water or wet condition for long time.
• After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
• We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.